2018/2019 Winter Season Chef De Cuisine

The purpose of a Chef De Cuisine is to assist the Executive Chef in leading the team on their mission to exceed Members and guests expectations related to food quality and dining experience by preparing a variety of culinary food items for the various outlets and events at Yellowstone Club.

Supervisory Responsibilities:
Directly or indirectly supervises employees and/or supervisors; carries out supervisory responsibilities in accordance with the Club’s policies, procedures and applicable laws; responsibilities include but are not limited to: interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

• Ensure all food is prepared according to the recipe and photographic guidelines. Ensure that the recipes/photos are posted for all
culinary personnel to see.
• Ensure that all culinary outlet personnel is working together and supporting each other in a professional manner.
• Regularly communicate with the Executive Sous Chef regarding culinary matters.
• Ensure that assigned outlet is maintained in accordance with the company Standard Operating Procedures, Public Health & Safety
environmental regulations.
• Carry out and monitor the production of pastry items to specifications and ensure that the portion size and quality of the dishes
conform to the highest standard.
• Supervise and coordinate the preparation and production of all food items according to the highest standards and menu
planning.
• Complete daily walk-through with the Executive Sous Chef.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Select, train, schedule, supervise, motivate, and counsel employees according to policies and procedures.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Ensure kitchen and Health Department sanitation requirements are maintained at all times.
• Work with off-premises executive sous chef and sous chefs to continually monitor event execution procedures to ensure quality,
• Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, as well as
other staff as applicable who work in BOH, and help with food preparation and execution.
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff
accountable for implementing the changes
• Work with corporate executive chef and production executive sous chef to develop production methodologies to increase
efficiency, productivity, quality and/or consistency in commissary.
• Work with Executive Sous Chef to train and monitor sanitation and proper food handling.
• Develop, implement and maintain sanitation practices and protocol.
• Review menu each week with Executive Sous Chef to discuss all details of events including menu, presentation, staff assignments
and logistics, and work with Chefs to develop party plans for each event.
• Work with Pastry Chef and to ensure that desserts served are executed properly at outlets and events by culinary staff.
• Rotate working in production and going to all venues and off-premises events to monitor quality and consistency and ensure that
company standards are being met.

The purpose of a Chef De Cuisine is to assist the Executive Chef in leading the team on their mission to exceed Members and guests expectations related to food quality and dining experience by preparing a variety of culinary food items for the various outlets and events at Yellowstone Club.

Supervisory Responsibilities:
Directly or indirectly supervises employees and/or supervisors; carries out supervisory responsibilities in accordance with the Club’s policies, procedures and applicable laws; responsibilities include but are not limited to: interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

• Ensure all food is prepared according to the recipe and photographic guidelines. Ensure that the recipes/photos are posted for all
culinary personnel to see.
• Ensure that all culinary outlet personnel is working together and supporting each other in a professional manner.
• Regularly communicate with the Executive Sous Chef regarding culinary matters.
• Ensure that assigned outlet is maintained in accordance with the company Standard Operating Procedures, Public Health & Safety
environmental regulations.
• Carry out and monitor the production of pastry items to specifications and ensure that the portion size and quality of the dishes
conform to the highest standard.
• Supervise and coordinate the preparation and production of all food items according to the highest standards and menu
planning.
• Complete daily walk-through with the Executive Sous Chef.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Select, train, schedule, supervise, motivate, and counsel employees according to policies and procedures.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Ensure kitchen and Health Department sanitation requirements are maintained at all times.
• Work with off-premises executive sous chef and sous chefs to continually monitor event execution procedures to ensure quality,
• Conduct hands-on teaching and training in commissary kitchen and at events, working closely with chefs and cooks, as well as
other staff as applicable who work in BOH, and help with food preparation and execution.
• Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff
accountable for implementing the changes
• Work with corporate executive chef and production executive sous chef to develop production methodologies to increase
efficiency, productivity, quality and/or consistency in commissary.
• Work with Executive Sous Chef to train and monitor sanitation and proper food handling.
• Develop, implement and maintain sanitation practices and protocol.
• Review menu each week with Executive Sous Chef to discuss all details of events including menu, presentation, staff assignments
and logistics, and work with Chefs to develop party plans for each event.
• Work with Pastry Chef and to ensure that desserts served are executed properly at outlets and events by culinary staff.
• Rotate working in production and going to all venues and off-premises events to monitor quality and consistency and ensure that
company standards are being met.